Eugenio Morrone, a world champion in gelato making, Maestro Apei (Ambassadors of Italian Pastry Excellence), entered the Hall of Fame of the Gelato Festival World Ranking in 2022, and this year was reconfirmed as the world’s best gelato maker for the second time. In 2024, he also won the Tre Coni from Gambero Rosso and continues to innovate.
In his search for high-quality ingredients and original processing techniques, he has created a gelato that is bound to be another great success. This is Fiordilatte, made with just four ingredients: milk, cream, sugar, and fiber, using an innovative cold technique to preserve the richness of flavor and the properties of milk and cream, producing a gelato with 30% less sugar compared to traditional gelato, while maintaining an incredibly satisfying taste experience. Additionally, the sugar reduction meets the latest nutritional recommendations from health organizations, including the WHO, to reduce the caloric intake of food. Not only a gelato with a short ingredient list and the right sugar content, but one of the features that makes Morrone's Fiordilatte a true innovation is the use of particular processing techniques to ensure, even with few ingredients, a surprisingly creamy and palatable gelato.
“My Fiordilatte has a well-defined and balanced taste, which allows it to be paired with other cream flavors, as well as with fruit sorbets, the various types of chocolate we make, and coffee. It was made with locally sourced, zero-kilometer ingredients from the Lazio region, with milk from cows raised in the Pontine region and the Viterbo area. A simple gelato that brings back the craftsmanship of flavors, with a refreshing aftertaste that makes us feel like kids again,” explained master gelato maker Eugenio Morrone.
The idea for the Fiordilatte came about during the restyling of ‘Il Cannolo Siciliano,’ the Pigneto location that Morrone runs in addition to the historic ‘Fiordiluna’ gelateria in Trastevere. The 100 square meter space has been renovated, with indoor seating and an outdoor terrace offering over 40 seats. This place goes beyond the classic gelato format, offering a high-level assortment and serving as a reference point for breakfasts and aperitifs, accompanied by high-quality pastries that have now become one of Morrone’s trademarks.
At the 6-meter-long gelato counter, seasonality and short supply chains are prioritized. You can enjoy 28 different flavors, with a wide selection of creams, six types of chocolate (milk, vegan, rum, Peruvian cocoa mass, Venezuelan cocoa mass, and Madagascan cocoa mass). The fruit flavors rotate with the seasons, and the dry fruits such as pistachio, Roman hazelnuts, almonds, and peanuts are toasted and processed on-site in the laboratory. For example, pistachios are made into an original pesto. Also, sheep ricotta from small dairies in the upper Lazio region is used for the popular flavor that gives the Pigneto location its name. There are also sorbets made with fresh seasonal fruit, including strawberry, white peach, plum, ginger, melon, pear, grape, and apple. The granitas are highly sought after, with flavors like coffee, lemon, almond, and all the seasonal fruits, including the rare mulberry and even chocolate with a hint of cinnamon.
Another 6 meters are dedicated to the café counter, featuring breakfast pastries, with 20 types of croissants, including vegan, vanilla, whole grain with honey, croissants, pain au chocolat, gianduja-filled croissant rolls, braided croissants with strawberries and berries, and cinnamon apple squares. The concept for the pastries uses butter dough, which, compared to other fats, is not only lighter and more digestible but also allows for a crispier texture. The pastry selection is of great quality, with irresistible ‘mini’ treats like cassatine, sacherine, cheesecakes, modern cubes with mandarin and pistachio, hazelnut, coffee, caramel, vanilla, mango, passion fruit, blueberry, and dark chocolate. Then there are the ‘mini classic’ treats like vanilla cream and the modern mini Mont Blanc with chestnut cream. Tradition is well respected with 10 types of cakes: classic cheesecake, sacher, Mont Blanc, fruit, tiramisu, and profiteroles. The millefoglie is made with a generous amount of butter, which gives it a crisp, caramelized texture, perfectly crafted.
For aperitifs, the pairings are carefully planned: the small gastronomy section offers handmade pizzette and mini rolls filled with cold cuts, alongside spritz, cocktails, sparkling wines, and organic wines from Lazio. The desserts are paired with passito wine.
Among the summer flavors launched by Morrone, which can be found at the ‘Fiordiluna’ gelateria in Trastevere and at ‘Il Cannolo Siciliano’ in Pigneto, are early plums and ginger, white peach, and apricot with basil. A selection of flavors from late mandarins to Fiordilatte, including a gelato made in honor of tennis champion Jannik Sinner. Once again, Eugenio Morrone has outdone himself, continuing his passion for constant research and paying close attention to an increasingly discerning and demanding public.